Preparation

Method

* 1. Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise. * 2. Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like. * 3. Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.

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